Brewing Master

Question:

I just brewed my second batch last week but I think something may be wrong and am in need of advice.  The beer started out bubling quite well the first day, then pracically exploded the second day of fermentation clogging up my air lock.  after that happened it almost completely stopped bubbling.  I am having trouble beleiving that my fermentation process could have lasted only 3 days.  Any ideas as to what is going on? and whether or not the batch can be salvaged?

It could be almost totally fermented, this is not beyond belief… the best thing to do is check the specific gravity with a hydrometer.  If its around 1.010 to 1.020 you’re probably done… This is why it’s so useful to have a hydrometer. Check the gravity, if it is getting low enough you don’t have anything to worry about, just let it buuble away slowly until it’s completely done.

Response:

writes: I just brewed my second batch last week but I think something may be wrong and am in need of advice.  The beer started out bubling quite well the first day, then pracically exploded the second day of fermentation clogging up my air lock.  after that happened it almost completely stopped bubbling.  I am having trouble beleiving that my fermentation process could have lasted only 3 days.  Any ideas as to what is going on? and whether or not the batch can be salvaged? It is not uncommon for fermentations conducted at warmer temperatures to proceed this rapidly. Don’t worry your beer is almost certainly o.k..

Sorry for the double post . Joshua, If sabco will not deal with you (I don’t know if they do retail) I Mark Hafterson Don’t let your beer be a stranger. HOMEBREW!

Response:

 I am having trouble beleiving that my fermentation process could have lasted only 3 days.  Any ideas as to what is going on? and whether or not the batch can be salvaged?

 Three or four day primary fermentations are not unusual for ales, provided you do the right things (pitch appropriate yeast quantities, aerate well and maintain proper pitch and fermentation temperatures)or a particular wrong one – let the temperature get too high.  Most ale yeasts will have significantly higher reproduction and fermentation rates in the 70 – 80 degree f range.  The problem is that at these temperatures they produce fusel( high molecular chain length alcohols which cause hangovers ), diacetyls, aldehydes, etc. – all of which you don’t want in your beer as a general rule.  For example, I fermented a Kolsch at both 60 and 70 degrees.  The 70 degree batch was much more active and finished in 3 days while the 60 degree batch, the reported optimum fermentation temperature, took a week.  The 70 degree batch was much more astringent, the bitterness had more of a bite and lingered and simply was inferior to the 60 batch. My advice, pay attention to your pitch and fermentation temperatures, you WILL make better beer. Drew

Response:

I am having trouble beleiving that my fermentation process could have lasted only 3 days.  Any ideas as to what is going on? and whether or not the batch can be salvaged?

Everyone I know has trouble believing it. But it could very well be true. However, resist temptation to bottle. Although the fermentation may be nigh on done, the settling of trub and goobers (trub is the technical term–goobers isn’t) will take a bit longer. Peter T. Sabin ps.comm    market communication services               …when your story needs to be heard.

Response:

I just brewed my second batch last week but I think something may be wrong and am in need of advice.  The beer started out bubling quite well the first day, then pracically exploded the second day of fermentation clogging up my air lock.  after that happened it almost completely stopped bubbling.  I am having trouble beleiving that my fermentation process could have lasted only 3 days.  Any ideas as to what is going on? and whether or not the batch can be salvaged?

It is not uncommon for fermentations conducted at warmer temperatures to proceed this rapidly. Don’t worry your beer is almost certainly o.k..

Response:

I just brewed my second batch last week but I think something may be wrong and am in need of advice.  The beer started out bubling quite well the first day, then pracically exploded the second day of fermentation clogging up my air lock.  after that happened it almost completely stopped bubbling.  I am having trouble beleiving that my fermentation process could have lasted only 3 days.  Any ideas as to what is going on? and whether or not the batch can be salvaged?

Response:

Myers) writes: I just brewed my second batch last week but I think something may be wrong and am in need of advice.  The beer started out bubling quite well the first day, then pracically exploded the second day of fermentation clogging up my air lock.  after that happened it almost completely stopped bubbling.  I am having trouble beleiving that my fermentation process could have lasted only 3 days.  Any ideas as to what is going on? and whether or not the batch can be salvaged?

Don’t worry sounds just fine. If you want to make sure the fermentation is complete take hydrometer reading wait a day and take another reading.  If there is no change it is finished fermenting. I would still keep it in the fermenter for 10-14 days just to clean it up more, and then bottle. Mark Hafterson Don’t let your beer be a stranger.  HOMEBREW!

Response: